Craving a twist on a classic? Our chicken parmigiana brings bold flavours with a Tex-Mex kick, paired with crispy potato wedges and a cool cucumber garden salad. It’s the ultimate fusion feast that’s as fun as it is delicious!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; )
1
Tomato
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
320 g
Chicken Breast
1
Cucumber
1 packet
Passata
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Lemon
2
Garlic
1 drizzle
olive oil
20 g
butter
(Contains: Milk; )
1 tsp
sugar
2 tbs
plain flour
(Contains: Gluten; May be present: Wheat. )
1 piece
egg
(Contains: Eggs; )
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into wedges.
• Place wedges on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 25-30 minutes.
• Finely chop garlic.
• In a large frying pan, heat the butter and a
drizzle of olive oil over medium-high heat.
• SPICY! The spice blend is mild, but use less if
you're sensitive to heat. Add garlic and Tex-Mex
spice blend and cook until fragrant, 1 minute.
• Add passata, the sugar and a splash of water,
then simmer until slightly reduced, 2-3 minutes. Transfer to a medium bowl.
• Meanwhile, place chicken breast between two sheets of baking paper. Pound chicken with
a meat mallet or rolling pin until it is an even
thickness, about 1cm-thick.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a second shallow bowl, whisk
the egg. In a third shallow bowl, place panko
breadcrumbs.
• Coat chicken in the flour mixture, followed by
the egg and finally into the breadcrumbs. Set
aside on a plate.
Little cooks: Help crumb the chicken!
• Wipe out the frying pan, then return to
medium-high heat with enough olive oil to cover the base of the pan.
• Cook crumbed chicken in batches until golden, 2-4 minutes each side. Transfer to a second
lined oven tray.
• Top chicken with tomato sauce and shredded
Cheddar cheese. Bake until cheese is melted
and chicken is cooked through, 6-8 minutes.
TIP: Chicken is cooked through when it is no longer pink inside.
• Roughly chop tomato. Thinly slice cucumber
into half-moons. Slice lemon into wedges.
• In a medium bowl, combine tomato, cucumber, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Season to taste.
Little cooks: Take the lead by combining the
ingredients for the salad!
• Slice chicken (if preferred).
• Divide Tex-Mex chicken parmigiana, potato
wedges and cucumber garden salad between plates.
• Serve with any remaining lemon wedges. Enjoy!